Ingredients
1 medium onion, chopped2 tablespoons butter2 pounds cucumbers, peeled5 cups chicken broth1/4 cup minced fresh dill or 1 tablespoon dill weed1 tablespoon balsamic vinegar1/4 teaspoon salt1/4 cup quick-cooking farina1 cup reduced-fat sour cream, divided
Preparation
In a large saucepan, saute onion in butter until tender. Slice 1/3 cup cucumbers; refrigerate. Chop the remaining cucumbers and add to onion mixture. Add the broth, dill, vinegar and salt; bring to a boil. Gradually add farina, stirring constantly. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool slightly.
In a blender, process soup in batches until pureed. Pour into a container; refrigerate until chilled. Just before serving, whisk in 1/2 cup sour cream. Garnish each serving with reserved cucumber slices and 1 tablespoon sour cream.
